Print

Enchilada Casserole Recipe

Print Recipe

★★★★★

4.4 from 77 reviews

This Enchilada Casserole features layers of tender corn tortillas dipped in a homemade enchilada sauce, filled with a savory mixture of ground beef, beans, corn, and diced vegetables, then topped with melted pepper jack and cheddar cheese. Baked to bubbly perfection, it makes a comforting and flavorful meal perfect for family dinners or casual gatherings.

Ingredients

Scale

Enchilada Sauce

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 2 cups chicken or vegetable stock
  • ¼ teaspoon sea salt

Casserole Filling

  • 1 pound 90/10 ground beef
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 small yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 (7-ounce) can diced green chiles
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups corn, canned or frozen
  • 12 (6-inch) corn tortillas
  • 1½ cups pepper jack cheese, shredded
  • 1½ cups medium cheddar cheese, shredded

For Serving (Optional)

  • Pico de gallo
  • Pickled onions
  • Sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center.
  2. Make Enchilada Sauce: In a medium saucepan, combine vegetable oil and flour. Cook over medium heat, whisking constantly, until smooth and bubbly, about 6 minutes. Whisk in chili powder, garlic powder, onion powder, cumin, oregano, and tomato paste until well blended. Gradually whisk in the chicken or vegetable stock and sea salt. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for about 5 minutes until slightly thickened.
  3. Prepare Filling: While the sauce simmers, heat a large skillet over medium heat. Add ground beef seasoned with kosher salt and black pepper. Cook, breaking it apart with a wooden spoon until browned, about 8-10 minutes. Add diced onion and red bell pepper, cooking until softened, around 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant. Incorporate diced green chiles, black beans, corn, and half of the prepared enchilada sauce. Cook for 5 minutes more until heated through, then remove from heat.
  4. Assemble Casserole: Dip half the corn tortillas in the remaining enchilada sauce, then layer them in a single layer on the bottom of a 9×13-inch baking dish. Spread half of the beef filling over the tortillas, followed by half of the shredded pepper jack and cheddar cheeses. Dip the remaining tortillas in the sauce and arrange in a single layer over the cheese. Add the remaining beef filling and top with the remaining shredded cheeses.
  5. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  6. Serve: Let the casserole cool slightly before serving. Optionally, serve with pico de gallo, pickled onions, and sour cream for added flavor and texture.

Notes

  • Use 90/10 ground beef for a balance of flavor and lower fat content.
  • Vegetable stock can be used in place of chicken stock to make the sauce vegetarian.
  • If fresh corn isn’t available, canned or frozen corn works well.
  • For a spicier kick, add jalapeños or increase the chili powder in the sauce.
  • The casserole can be assembled a day ahead and refrigerated; bake just before serving.

Keywords: Enchilada Casserole, Mexican casserole, ground beef enchilada, baked enchiladas, layered Mexican dish

Find it online: https://platedbyemma.com/enchilada-casserole-recipe/